The Harvest Herald (Ph/Info-line) 868-2704 (Email) [email protected] Place Orders On-line at: www.urbanharvest.ca

Jan 21-23, 2014 Issue #696

OKG Bread Special Jan 28-30 One Big Table…Coming Soon to a T.V. Near You?! Muesli Loaf – This popular whole-grain loaf hosts toasted seeds, nuts, and dried fruit. With its mild Buon Giorno Urban Harvest Family! I snuck my way into this newsletter (while Lisa wasn’t looking) to sourdough flavor, it’s a great breakfast bread! let You know that my One Big Table project is moving forward…and the goal for this 2014 is to share the talent, the bounty, and the beauty of our Valley on television!

Regular Harvest Box It is passion that is fueling this project, but I am also looking for help and support, so please connect if LOCAL! Celeriac – Wild Flight You’d like to learn more about it, get involved, and/or learn about sponsorship opportunities. LOCAL! Yellow Onions – Kettle River Farm LOCAL! Green Cabbage – Wild Flight/W Enderby The old ‘thumbs up’ on Facebook, a comment, and any suggestions will also be greatly appreciated. LOCAL! Delicata Squash – Kettle River Farm Thank you in advance – Chef G. LOCAL! Granny Smith Apples – Thunder Hill Farms LOCAL! Watermelon Radish – Wild Flight Farm Giulio Piccioli, Promotor of Culinary Identity in the Okanagan Valley LOCAL! D’Anjou Pears – Claremont Ranch Organics http://onebigtable.ca/ LOCAL! Carrots – West Enderby Farm https://www.facebook.com/onebigtable Romaine Lettuce - CA Bananas - MEX Saturday Sale Updates/ January Guest Vendors

Family Harvest Box Extras We’re delighted to have 3 guest vendors joining us for Sat, Jan 25th! LOCAL! Cylindrical Beets – Wild Flight Farm LOCAL! Garlic – Sweet Haven Farm  Oh Goodness Delights - gluten-free/grain-free Christmas goodies, pumpkin pie, almond bread, BC! Yukon Gold Potatoes – Fraserland  Dolan’s Specialty Meats – Variety of natural, medication-free, pastured, and some organic, meat Kiwi - CA options - www.dolanhomedelivery.com. (Pre-orders also available: email Broccoli – CA [email protected])  Wolfgang’s Grain & Flour Mill Organic whole grains + seeds (local when possible) and freshly milled flours and seed meals. This Week’s We are open for Saturday Sales, year-round, from 9am - 1pm at 806 Crowley Ave (north end, downtown HomeGrown Heroes Kelowna). (Please see www.urbanharvest.ca/sale for a map and updated produce list.)

Community Events/Updates

Blackbird Organics – Cawston “Hot Topic” Nutrition Talk Series Each month, InspireHealth offers a public nutrition Cawston Cold Storage – Cawston talk with nutritionist Lisa Kilgour RHN. Learn about the different ways that food affects your body Claremont Ranch Organics – Lake Country and get tips on healthy eating! These talks are held at the InspireHealth centre, at 123-565 Bernard th, Curly Willow Farm – Armstrong Ave (upstairs in Towne Centre Mall). Next talk is Thurs, Feb 6 2-3pm, and the topic will be Eastwood Organic Farm – Kelowna Digestion! Learn how digestion affects your health and how to get the most out of the food you eat Green City Acres – Kelowna (NON-ORGANIC) (also covered will be acid reflux, irritable bowel syndrome, and other digestive disorders). Green Croft Gardens – Grindrod Kettle River Farm – Grand Forks The Art of Tantric Intimacy Workshop Feb. 14-16th at Kelowna Yoga House. $215 Early Nelson Fruitworks – Cawston Reg. (By Jan. 22nd) 1272 St Paul. Intro evening, Feb. 14th, 7-9pm. By Donation. Contact: Virginia @ Quail’s Farm – Vernon 250-300-YOGA or [email protected] with questions or to register. Schneider-Brown Farm – Cawston

Sweet Haven Farm - Sorrento Thunder Hill Farms – Lake Country Market Gardening Workshop. Learn about profitable market gardening from Jean-Martin West Enderby Farm - Armstrong Fortier, one of Canada’s rock star young farmers. In this workshop and his new book, the Market Wild Flight Farm – Mara Gardener, JMF demonstrates how adopting intensive methods for production can lead to optimal Wise Earth Farm – Kelowna (NON-ORGANIC) cropping systems., with a rich level of detail and examples offered. The event will take place Sun, Mar 9th from 10-5, at Summerhill Pyramid Winery. All proceeds from ticket sales go to the Young Your Satisfaction Guaranteed! Agrarians 2014 programming. For Tix ($75): jeanmartinkelowna.brownpapertickets.com, or call 1-888- 730-0452 x301. A potluck will take place from 1-2pm – bring food to share and tools to eat in true Our goal is to offer quality produce, with consistent, Young Agrarian style! For more info about this event or the Young Agrarians, see: reliable service. If you find items missing from your www.youngagrarians.org. box, or of poor quality, please inform us within 48 hours, and we’ll provide a credit for your next order.

When creating homemade soups, we don’t have to Warm Winter Soups stick just to veggies. Winter fruits, such as apples and pears can be used to create warm and delicious soups too. The cold and dreary weather that comes with January in the Okanagan can lead to some well needed energy and warmth. What better way to create energy and warmth than with a big bowl Hot Apple Soup of homemade soup. The Okanagan has not experienced a winter like Eastern Canada, but we can still enjoy warm and comforting meals made from ingredients that we find in our boxes. This (Adapted from www.godecookery.com) week, we have celeriac, Delicata squash, and cabbage - three ingredients that can be used to create beautiful and nutritious soups that will warm us up this winter. 1 Tbs Butter 1 large Onion, chopped 1 quart Stock Carrot and Celeriac Soup with Caraway and Cumin 2 large green Apples, cored, peeled, and chopped (Recipe adapted from “Food to Glow” at http://kelliesfoodtoglow.com) 3/4 tsp Curry powder (or to taste) juice of 1/2 large Lemon 2 tsp Oil 2 Leeks, sliced -or- 1 large Onion, sliced 3 Tbs Butter 1/2 tsp Cumin seeds 1 tsp Caraway seed 1/4 C Flour 3 medium Carrots, sliced 2 medium Potatoes, diced 1/2 C light Cream 1/2 Celeriac root, trimmed, peeled and cubed 4 Tbs Greek Yogurt 6 C Vegetable stock, plus extra for thinning the soup, if liked – it’s a thick soup Melt the 1 Tbs butter in large saucepan over medium high heat. Add onion and sauté until soft In a large lidded saucepan, sauté the leeks or onion in the oil over a low heat for a few minutes. but not brown. Stir in stock, apples, curry powder, Add the cumin seeds, carrots, potatoes and celeriac and continue cooking for a further five and lemon juice and bring to a boil. Reduce heat minutes, stirring to prevent sticking. Add the vegetable stock, cover the pan and bring to the and let simmer for about 10 minutes. boil. Turn down the heat and simmer for 25 minutes, or until all of the vegetables are soft. Allow the soup to cool a bit before blending with a hand blender or in a food processor. Reheat Melt remaining butter in another large saucepan with the Greek yogurt in clean pan; with any additional seasoning such as freshly ground pepper over medium heat until foam subsides. Blend in or fresh thyme leaves. This soup is really nice with rye bread or rye crisp bread. Makes 5-6 flour and cook 1 to 2 minutes, stirring constantly, servings. then gradually stir in soup until well blended. When mixture reaches boiling point, remove from heat. Creamy Vegan Carrot Soup with Coconut Recipe Strain into first saucepan, pressing apple and onion (Recipe adapted from “About.com: Vegetarian” at http://vegetarian.about.com) with back of spoon. Stir in cream. Cook just until heated through. Taste and adjust seasonings. 2-3 large Carrots, chopped small 1 Onion, chopped small 1 tsp fresh Ginger, minced 1 1/2 tsp Curry powder Pear, Shallot, and Delicata Squash Soup 1 3/4 C Vegetable broth 1 14 oz can Coconut milk (Adapted from www.saveur.com) Sea salt, to taste

2 Tbs Olive oil Simmer the carrots, onions, ginger and curry powder in vegetable broth for 20-25 minutes, until 4 medium Shallots, peeled and thinly sliced (about carrots are soft. Allow to cool slightly, and then puree in blender, working in batches if needed. 2 cups) Return to heat and stir in coconut milk until well combined. Season generously with sea salt, to 1 Delicata squash, peeled, seeded, and cut into ½ taste. Serve hot, or, chill until cold and serve as a gourmet vegetarian and vegan appetizer soup. inch slices This carrot soup will thicken as it cools, so if serving this vegan carrot soup cold, you may want 1 lb ripe firm-fleshed Pears, peeled, cored, and cut to add a bit extra liquid. into ½ inch pieces (about 2 cups) 1/2 tsp dried Thyme Cabbage and Squash Soup 1Tbs Balsamic vinegar (Recipe adapted from “Seed to Saucepan” at www.seedtosaucepan.com) 4 C Stock Salt 2 Tbs extra virgin Olive oil 1 medium Onion, diced fresh-ground Black pepper 1 medium Carrot, diced 1 small Celery stalk, diced Crème fraîche 1 Tbs dried Dill 4 large Garlic cloves, minced Maple syrup 1 lb Green cabbage, cored and shredded 8 C Vegetable broth 1 Delicata squash, peeled, seeded and diced 1 (14-oz) can diced Tomatoes, with liquid Heat oil in a large pot over medium heat. Add 1/2 C Quinoa Salt & freshly ground Pepper shallots to the oil and cook, stirring occasionally, freshly grated Parmesan cheese (for garnish) until lightly browned, about 4-5 minutes. Add squash and pears and cook, stirring, until slightly Heat olive oil over medium heat in a large, heavy-bottom stock pot. Cook the onion, garlic, and softened and lightly brown, about 7 minutes. Stir dill* until the onion is soft, 3 to 4 minutes. Add the carrot and celery, and continue to cook on in thyme and cook until fragrant, about 1 minute. medium-low heat, until the vegetables are tender, 5 minutes. Add the cabbage and a generous Add vinegar and stock; simmer until squash is pinch of salt, and cook, stirring often, until the cabbage is soft, 5 to 10 minutes. Add the completely softened, 15-20 minutes. squash, tomatoes, and broth and bring to a low boil. Reduce the heat, add salt to taste, and simmer 30 minutes to 1 hour until the squash is tender. Add the cooked quinoa. Taste and adjust Remove soup from heat and puree until smooth, salt. Add freshly ground pepper. Serve with freshly grated Parmesan. *Note: If using fresh dill using an immersion blender or regular blender. Stir instead of dried, add the dill at the end of the cooking process. in salt and pepper to taste; serve swirled with crème fraîche and a drizzle of maple syrup. ~ Article & Recipes Contributed by Angela Cleveland ~